Meal-Prep Chicken and Avocado Wraps for Quick Lunches

Chicken Avocado Wraps Meal Prep

Chicken & Wraps

• 600g (1.32lb) – Chicken Thigh, Boneless & Skinless
• 1 ½ tsp (4g) – Onion Powder
• 1 ½ tsp (4g) – Garlic Powder
• 1 ½ tsp (4g) – Smoked Paprika
• ½ tsp (0.5g) – Red Chilli Flakes
• 1 – Avocado, Diced, Sliced, or Mashed
• 100g (3.5oz) – Low Fat Mozzarella Cheese, Freshly Grated
• 5 – Burrito Tortillas
• Salt & Pepper to Taste

Ranch Sauce

• 1 Cup (200g) – Low Fat Mayonnaise
• 2 ½ Tbsp (50g) – Low Fat Sour Cream
• ½ Cup (125ml) – Buttermilk
• 1 tsp (2.5g) – Onion Powder
• 1 tsp (2.5g) – Garlic Powder
• 1 tsp (1g) – Dried Dill
• 1 tsp (1g) – Dried Parsley
• 2 tsp (2g) – Dried Chives
• Salt & Pepper to Taste

• Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
• Combine all ranch sauce ingredients in a bowl, mix until smooth, and chill in the fridge until ready to use.
• In a bowl, toss the chicken thighs with olive oil, onion powder, garlic powder, smoked paprika, red chilli flakes, one-third of the ranch sauce, and salt and pepper. Spread on the prepared tray and bake for 16–18 minutes. Let the chicken rest, then slice or dice.
• While the chicken rests, prepare the avocado (slice, dice or mash) and grate the mozzarella.
• Spread the remaining ranch sauce over the five tortillas. Divide the chicken, avocado and mozzarella among them, season with salt and pepper, then roll each wrap tightly.
• Wrap each in food-safe paper, foil, or place in bags. Serve hot, warm or cold.